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  • Level: Intermediate
  • Total: 9 hr
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 40 min
  • Yield: 2 servings
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3 sprigs fresh rosemary

1 clove garlic, thinly sliced

3 tablespoons extra-virgin olive oil

34 to 36-ounces full porterhouse steak, 2 inches thick, well trimmed

Freshly ground pepper

1 tablespoon unsalted butter

Coarse salt

1/2 cup pinot noir wine, or another robust red wine

Compound Butter, recipe follows

Compound Butter:

2 tablespoons unsalted butter, room temperature

1 teaspoon soy sauce

1 shallot, minced

1 clove garlic, minced

1/2 large jalapeno pepper, seeded and finely chopped

1 teaspoon chopped fresh rosemary leaves


  1. Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak. Add steak, and season with pepper. Turn to coat, and season again. Cover with plastic wrap, and allow to marinate overnight in the refrigerator. Meanwhile, prepare the compound butter. Preheat oven to 375 degrees F. Heat a castiron skillet over medium heat. Add remaining 2 tablespoons olive oil and the butter. When hot, add steak, a few sprigs of rosemary, and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes. When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet, and heat over medium heat. Add wine, and reduce by about 1/3. Add compound butter, and stir until just melted. Remove sauce from heat. Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2-inch thick; do not puncture the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat.

Compound Butter:

  1. Place all ingredients in a small bowl. Stir well to combine, and refrigerate until ready to use.